If you are craving a dish packed with rich, bold flavors and tender, melt-in-your-mouth meat, then this Beef Carnitas Recipe is exactly what you need. The slow-cooked beef chuck roast soaks up a delicious blend of spices and pineapple juice, giving it a perfect balance of savory, smoky, and subtly sweet notes. Whether you’re new to carnitas or a longtime fan, this recipe transforms simple ingredients into something irresistibly satisfying and versatile for any meal.
Ingredients You’ll Need
The charm of this Beef Carnitas Recipe lies in its straightforward ingredients that work harmoniously to build complex flavors. Each component plays an essential role—from the aromatic spices to the juicy peppers and tangy pineapple juice—making this dish a crowd-pleaser with minimal fuss.
- 3 pounds beef chuck roast: This cut becomes tender and juicy after slow cooking, perfect for shredding.
- 1 large red bell pepper, coarsely chopped: Adds sweetness and vibrant color to the mix.
- 1 large green bell pepper, coarsely chopped: Provides a fresh, slightly bitter counterpoint to the sweetness.
- 1 medium onion, coarsely chopped: Builds a savory foundation that melds beautifully with the meat.
- 4 ounces diced green chiles (1 can): Introduces a smoky heat to elevate the carnitas.
- 1 Tablespoon garlic powder: A key seasoning that infuses deep flavor throughout the beef.
- 1 Tablespoon onion powder: Enhances the savory taste alongside the fresh onion.
- 1 Tablespoon chili powder: Brings warmth and complexity to the spice profile.
- 1 Tablespoon ground cumin: Delivers earthy, slightly nutty notes that define carnitas flavor.
- 1 Tablespoon salt: Essential for seasoning and balancing the flavors.
- 1½ cups pineapple juice: Adds a natural sweetness and tenderizes the meat beautifully.
How to Make Beef Carnitas Recipe
Step 1: Prepare the Beef
Begin by trimming any excessive fat from your beef chuck roast to avoid greasy carnitas, but keep a bit around the edges for flavor and moisture. If you prefer easier shredding later on, cut the roast into large chunks. This step ensures your beef will cook evenly and remain juicy, setting the stage for that perfect carnitas texture.
Step 2: Season the Meat
Place your roast or beef chunks into your slow cooker and evenly sprinkle on the garlic powder, onion powder, chili powder, ground cumin, and salt. This spice blend infuses the beef with layers of flavor that will intensify during the long cooking process, making every bite richly savory.
Step 3: Add Juices and Veggies
Pour the pineapple juice over the seasoned beef, letting it soak into the spices. The juice not only imparts a subtle sweetness but also helps tenderize the meat during cooking. Then, layer the diced green chiles, chopped onion, and both red and green bell peppers on top, adding a fresh pop of color and flavor to the dish.
Step 4: Slow Cook Until Tender
Cover your slow cooker tightly and cook on low for 7 to 8 hours. During this time, the beef transforms into a tender, fork-pull-apart masterpiece, absorbing the aromatic spices and juicy peppers. This long, slow cook is the key to achieving the signature melt-in-your-mouth texture that makes Beef Carnitas Recipe so beloved.
Step 5: Shred the Carnitas
Once cooked, carefully skim off any excess fat from the surface and set aside most of the cooking juices in a bowl. Using two forks, shred the beef right in the slow cooker, breaking it down into succulent strands that will soak up all those delicious flavors.
Step 6: Adjust Moisture and Serve
If your shredded beef feels dry, gently mix in a little of the reserved cooking juices until it reaches your preferred tenderness and juiciness. Now your Beef Carnitas Recipe is ready to be enjoyed in tacos, burritos, salads, or bowls. The possibilities are endless!
How to Serve Beef Carnitas Recipe
Garnishes
Fresh garnishes like chopped cilantro, diced onions, and a squeeze of lime juice add brightness and a burst of freshness that perfectly complements the rich carnitas. Don’t forget to add a dollop of sour cream or a sprinkle of crumbled queso fresco for a creamy contrast.
Side Dishes
Serve your beef carnitas alongside Mexican rice and refried beans for a comforting, authentic meal. Alternatively, a crunchy cabbage slaw offers a refreshing balance, while warm corn tortillas make the perfect vessel for scooping up that flavorful shredded beef.
Creative Ways to Present
Beyond tacos, try using this Beef Carnitas Recipe as a filling for savory enchiladas or atop a vibrant taco salad. For fun family dinners or parties, set up a carnitas bar with various toppings and let everyone build their own creations—always a hit!
Make Ahead and Storage
Storing Leftovers
Keep leftover beef carnitas in an airtight container in the refrigerator for up to 4 days. This makes for easy meal prep or quick snacks during the week without sacrificing flavor or tenderness.
Freezing
You can freeze cooked beef carnitas for up to 3 months. Portion it into freezer-safe containers or bags, making sure to include some of the reserved cooking juices to maintain moisture and prevent freezer burn.
Reheating
Reheat your carnitas gently in a skillet over medium heat or in the microwave, adding a bit of the reserved juice or broth to keep the meat moist. This ensures it stays tender and flavorful, just like freshly made.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness, other cuts like brisket or short ribs can work well, though cooking times might vary.
Can I make this recipe without a slow cooker?
Yes, you can cook the beef carnitas in a heavy pot or Dutch oven at low heat on the stove or in the oven, but be prepared for longer hands-on time checking for tenderness.
What can I substitute for pineapple juice?
If you don’t have pineapple juice, you can use orange juice or a mix of lime juice and a little sugar to replicate the sweet and acidic balance needed for tender meat.
How spicy is this Beef Carnitas Recipe?
It has a mild to moderate heat level from the chili powder and diced green chiles. You can adjust spice quantities to suit your taste, or add fresh jalapeños for extra kick.
Can I double this recipe to feed a crowd?
Yes, doubling works well if your slow cooker is large enough to accommodate the extra meat and ingredients. Just ensure there’s enough space for even cooking.
Final Thoughts
There’s something truly special about slow-cooked carnitas bursting with flavor and tender enough to effortlessly shred. This Beef Carnitas Recipe is a guaranteed family favorite that’s simple to prepare yet packed with character. I hope you’ll give it a try soon and discover how easy it is to bring a little fiesta into your kitchen with every bite.
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Beef Carnitas Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Beef Carnitas recipe features tender, slow-cooked beef chuck roast infused with a flavorful blend of spices, bell peppers, and pineapple juice, producing juicy, shredded meat perfect for tacos, burritos, salads, or bowls. The long, low cooking method ensures melt-in-your-mouth texture and rich, savory flavors with a subtle hint of sweetness from the pineapple juice.
Ingredients
Beef
- 3 pounds beef chuck roast
Vegetables and Peppers
- 1 large red bell pepper, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 4 ounces diced green chiles (1 can)
Spices
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon salt
Liquid
- 1½ cups pineapple juice
Instructions
- Trim and prepare the beef: Trim any excess fat from the beef chuck roast, leaving a little fat for flavor. Remove large thick fat pieces especially those not around the edges. Optionally, cut the roast into large chunks for easier handling after cooking and fat removal.
- Season the beef: Place the beef roast or chunks into the slow cooker and evenly sprinkle garlic powder, onion powder, chili powder, ground cumin, and salt over the beef.
- Add liquids and vegetables: Pour the pineapple juice over the seasoned beef, ensuring it soaks into the spices. Layer the diced green chiles, coarsely chopped onion, and both bell peppers on top of the beef.
- Slow cook the beef: Cover the slow cooker with its lid and cook on low for 7-8 hours until the roast is very tender and can be easily pulled apart with forks.
- Remove fat and shred: Spoon off any visible excess fat from the surface and discard. Remove most cooking juices and set aside. Using two forks, shred the beef directly in the slow cooker.
- Adjust moisture and serve: If the shredded beef is dry, add a small amount of reserved cooking juices until desired consistency is reached. Serve as desired in tacos, burritos, salads, or bowls.
Notes
- Trimming excess fat before cooking helps reduce greasiness while maintaining flavor.
- This recipe uses beef chuck roast, but pork shoulder can be a suitable alternative for traditional carnitas.
- If you prefer a crispier texture, you can spread the shredded beef on a baking sheet and broil it for a few minutes after shredding.
- Reserve the cooking juices to adjust moisture without thinning out the flavor.
- Cooking times may vary depending on your slow cooker model.
